Odds & Ends Scottish Trivia January brings the sna, Blocks the roads an rails an aa. February brings the rain, batterin on the window pane. March comes in wi blustering gales, Sinks the ships an floods the dales. April's weel-kent for its shooers, Drizzlin on for oors an oors. If in may ye cast a cloot, Ye'll catch a cauld withoot a doot. June's supposed tae bring the roses, aa we get is stuffy noses. In July we thole the thunner; Simmer storms are sic a scummer. August brings the harvest hame - Soaking wat - it's aye the same! Sherp September brings the frost, Aa the tender blooms are lost. Dull October brings the mist, canna see beyond yer fist. Dark November brings mair rain, Aa the burn in spate again. Chill December brings the snaw - Anither dreary years awaa! (L. Mowatt) First question is always the weather. Spring in Scotland usually comes in blustery during March and blows out softly in late May. The western part of Scotland will have more rain than the colder dryer east coast area. Some of you have visited Scotland so you know that we will have some damp and cool days so dress warm in layers. Scotland is 29,796 square miles in area (about 1/3 size of Oregon) and has 790 islands of which only 130 are inhabited. The population is 5,094.000, with 75% living in the central lowlands. Glasgow and Edinburgh lie in the same latitude as Ketchikan, Alaska. The highest mountain is Ben Nevis 4,406ft. Biggest loch (volume) - Loch Ness, (surface) - Loch Lomond, (deepest) - Loch Morar. Longest river - Tay. Fastest flowing - Spey. Longest bridge - Forth Rail Bridge - 11.6 miles. Money: Britain's decimal currency is based on the pound sterling and divided into 100 pence. Notes are issued 50,20.10 and 5 pound notes. Coins are one pound, 50p, 20p, 10p. 5p, 1p. The Bank of Scotland issues its own one pound notes. Most banks open at 9.30am until 3:30 but many do close for lunch from 12:30 to 1:30. Some are open until 6pm on Thursday nights. Shopping: Normal shopping hours are from 9:00 to 6:00 however many shops still hold with the half day so will close at 1:00pm. These early closing days vary from town to town. We will try and keep you informed of early closing times as we travel through Scotland. Scotland is a part of Great Britain (Scotland, England and Wales) and part of the United Kingdom (inc. N. Ireland). There is a movement for Scotland to become independent of Britain although the Scottish Nationalists are still a minority in the country. English is the language of the norm however there are frequently discussions about what is the National language. The "guid Scots tongue" can be heard in many areas as opposed to Gaelic which is heard mainly in the Western Islands. Each area has its own dialect you will hear as we drive through the countryside. Many of the towns we are not pronounced as they appear. Culzean (Cullane), Culross (Cooross), Cupar (Cooper), Durisdeer (Disdeer), Glamis (Glams), Kircudbright (Kirkoobray), Kircaldy (Kirkoody), Moray (Murray), Scone (Skoon), Sleat (Slate). Whisky is the "uisge beatha" or "water of life". Whisky is one of the most important and characteristic Scottish exports. There is still an element of mystery about the making of malt whisky from the simple ingredients of barley, water and peat. There are two main types - malt and grain. Malt has the more pronounced flavor and is made from malted barley. Grain whisky is a combination of malt barley and maize. Blended whisky is a combination of malt and grain whiskies. We will not be able to take the Whisky Trail but there will be time to visit and sample this ":water of life" at the Whisky Museum in Edinburgh. The Scottish Tourist Board has suggested that Scotland move away from the "heather and haggis" image and the "tartan" image. However these are uniquely Scottish and of interest to the majority of the tourists. We are going to be too early to appreciate the heather, but there will be a chance to taste haggis plus other Scottish dishes and we will find tartans on sale everywhere. There are many other Scottish dishes you may enjoy. Scottish breakfasts are large and hardy, often with porridge oats, eggs, bacon, kippers, black pudding and cold toast. Local pubs (bars) offer a tasty "pub" lunch and many large stores have a cafeteria for lighter fare.